Quilt World: Recipe Details
Black Bean Soup
Category: Soups & Stews
Servings: 12
Submitted By: Lynn VanVactor
Recipe Source: Unknown
Ingredients
- 10 slices bacon, finely chopped
- 2 medium onions, chopped (about 2 1/2 cups)
- 6 garlic cloves, pressed
- 1 - 2 cans chicken stock
- 1 1/2 cups chopped tomatoes
- dash of cayenne
- 2 teaspoons Worcestershire sauce
- 1 Tablespoon chili powder
- 3 or 4 cans black beans, drained but not rinsed
- Kosher salt
- ground pepper
- fresh cilantro
- juice of 1 lime
Preparation
- 1.Cut bacon up and cook until it starts to give up its fat. Stir in the onions and cook until they start to sweat. I prefer to use fresh garlic. Add the garlic and cook but don't brown. Use a little more broth than you think you need, you can always reduce it down without overcooking. Add the broth, tomatoes, Worcestershire, and chili powder. Stir in the black beans, turn the heat to high and bring to a boil. Reduce to simmer and cook 10 minutes. Season with salt and pepper. Chop the cilantro coarsely and stir it into the soup. Cook until the soup is thickened, about 5 minutes. Stir in the lime juice. You can mix a half cup of water with three or four tablespoons cornstarch if needed to thicken. Serve with a dollop of sour cream.